Double ginger pumpkin pie
1 pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Unbaked 9\" single crust pie shell, well-pricked w/fork | |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Softened butter |
| 4 | tablespoons | Finely chopped crystallized ginger |
| 4 | tablespoons | Finely chopped walnuts |
| Lightly sweetened whipped | ||
| 2 | larges | Eggs |
| ½ | cup | Brown sugar |
| 16 | ounces | Can unseasoned pumpkin |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground allspice |
| 1 | cup | Light cream cream |
Directions
GARNISH
Preheat the oven to 400 F.
Combine the 2 tb. of sugar, butter, crystallized ginger and walnuts until crumbly. Gently press mixture into the bottom of the pie shell. Bake in the preheated oven until bubbly and golden brown, about 10 minutes.
While crust is baking, whisk eggs with ½ cup brown sugar, pumpkin, spices and cream until smooth. Pour filling into the prebaked shell and bake until a table knife inserted toward the edge just comes out clean, about 40 minutes. (The center should be moist, since it continues cooking as it cools.) Cool pie on a wire rack and serve in wedges with whipped cream.
Ligon writes: "Disguised as an ordinary, run-of-the-mill pumpkin pie, this version has a crunchy surprise layer in the bottom that helps keep the crust from becoming soggy. Some years we've made the filling from home-grown pumpkin - a messy and tedious process. You can emulate the flavor and texture with canned pumpkin, though, if you take time to caramelize it lightly by stirring it over medium-high heat in a heavy skillet for half an hour or so." From Linda Ligon's "Thanksgiving with Herbs" article in "The Herb Companion." Oct./Nov. 1988, Vol. 1 (premiere issue). Pg. 33. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-24-94